Spiced Tomato & Bell Pepper Shakshuka

Name: Spiced Tomato & Bell Pepper Shakshuka
Total time: 25 min
Yield: 2 people
Ingredients: 2 tbsp Olive Oil; 1 medium White Onion; 3 cloves Garlic; 1 large Red Bell Pepper; 4 medium Tomatoes; 2 tbsp Tomato Paste; 1 tsp Cumin Powder; 1 tsp Paprika Powder; 4 large Eggs; 0.5 oz Fresh Coriander; 1 tsp Salt; 0.5 tsp Black Pepper

VegetarianUnder 30 MinsBalancedStovetop • One-PotBreakfast • Brunch • Dinner

Easy

25min

320kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, spiced tomato and bell pepper stew topped with gently poached eggs, meant to be scooped up with chunks of soft bread.

If you have a softer homemade sourdough bread, there is absolutely no better pairing than a warm, bubbling skillet of Spiced Tomato & Bell Pepper Shakshuka. Because your bread isn't overly crispy, it becomes the ultimate sponge, perfectly soaking up the rich, garlicky tomato sauce and the glorious runny egg yolks without scratching the roof of your mouth. This Middle Eastern and North African classic combines sweet bell peppers, juicy fresh tomatoes, and warm spices like cumin and paprika. Finished with fresh coriander and a drizzle of olive oil, it turns a simple loaf of bread into a spectacular, interactive meal. Enjoy tearing off large chunks of your sourdough to scoop right out of the pan!

Ingredients

2 tbsp Olive Oil
1 medium White Onion
3 cloves Garlic
1 large Red Bell Pepper
4 medium Tomatoes
2 tbsp Tomato Paste
1 tsp Cumin Powder
1 tsp Paprika Powder
4 large Eggs
15 g Fresh Coriander (small handful)
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Heat the olive oil in a large skillet over medium heat. Dice the white onion and add it to the pan, cooking until softened, about 5 minutes.
2
Finely mince the garlic and chop the red bell pepper. Add them to the skillet along with the cumin powder and paprika powder. Cook for another 3 minutes until fragrant.
3
Stir in the tomato paste and diced tomatoes. Lower the heat, cover, and let it simmer for 10-15 minutes until the tomatoes break down into a thick sauce. Season generously with salt and black pepper.
4
Use a spoon to make 4 small wells or divots in the tomato sauce. Gently crack the eggs directly into the wells.
5
Cover the skillet with a lid and cook for 4 to 6 minutes, or until the egg whites are just set but the yolks are still soft and runny.
6
Remove from heat and garnish with chopped fresh coriander. Serve immediately in the pan, tearing off pieces of your soft sourdough bread to scoop up the sauce and eggs.

Chef's Tips

•If your pan gets too dry while the tomatoes are breaking down, add a splash of water to keep the sauce stew-like.
•You can crumble some of your mozzarella balls over the top just before serving for an extra creamy element.

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